Gold is our Carolina-style mustard BBQ sauce, and it’s the sneaky favorite around here. Yellow mustard, vinegar, brown sugar, a little heat, and some secret business that we’re not about to put on a website — it pours out bright, tangy, a touch sweet, and a little funky in the best possible way. If you’ve never tried a mustard sauce on pulled pork, you’ve been playing BBQ on easy mode.
Put it on pulled pork first. Then put it on pulled pork again. Then try it on a pork tenderloin, a grilled hot dog, a pile of smoked sausage, or a chicken thigh. It also does wonderful things as a dipping sauce for pretzels, fries, and anything fried. Don’t sleep on it with a ham sandwich either.
We added Gold to the lineup because Jim loved a mustard sauce — any time we were down in South Carolina, he’d come home raving. This is our tribute to that part of the BBQ world, done in the Quessenberry style. It earned a “Winning!” sticker for a reason.
Championship Legacy
By Lee & Michael Quessenberry — continuing the exact recipes of two-time World Champion Pitmaster Jim Quessenberry and the Arkansas Trav'ler Cooking Team. Same championship flavors. Same small-batch approach. Same "We put the Q in BBQ!" attitude.
